Tag Archives: pickled figs

We have several mission fig trees growing wild on the ranch. As a little kid, I spent a massive amount of time climbing and hanging out in the huge, cool fig tree canopies. I have lovely memories of my cousins coming over and playing with me as well, so figs always remind me of that. And pig enemas, but that is for a different post.

Around the first of August, when the main crop of missions ripen, I get to picking and canning. I’m not a fan of eating figs because of the pig thing I mentioned above, but I enjoy picking them because it reminds me of being a kid. Plus anything I can grow or glean needs to be canned or pickled, because it does.

Last summer I tried this recipe and everyone loved it. I was told these figs were great as a snack, with charcuterie, on salads, etc. I made them again this year just to compliment my charcuterie plates and so I could blog the recipe for you.

Pickled Mission Figs *

4 quarts firm, ripe figs

5 cups sugar, divided

2 quarts water

3 cups cider vinegar

2 cinnamon sticks

1 tablespoon whole allspice

1 tablespoon whole cloves

1 star anise (optional)

1 vanilla bean (optional)

Figs soaking in their hot water bath.

Boil water and pour over figs, let stand until cool. Combine 3 cups of sugar and 2 quarts of water and heat until the sugar dissolves. And the figs and gently cook for 30 minutes.Add 2 cups sugar and vinegar. Tie spices (except for the vanilla bean just thrown that right in with the figs after you slice it open) in a spice bag and add to the figs. Simmer for about an hour.

Despite the hot vinegar, this does smell good.

Cover the figs and let stand in a cool place for 12-24 hours.Bring back up to a simmer. Pack the figs into sterilized pint or quart jars. leaving 1/4 inch headspace. Process 15 minutes in boiling-water canner.